Ingredients for keema mutter:
500 grms lamb mince
2 large red onions
2 whole peeled and semi crushed garlic
6 green chillies chopped
2 tbsp coriander leaves
1 cup green peas
1 1/2 tsp of ginger garlic paste
4 cloves
4 pods of cardamom
1 inch piece of cinnamon
1 bayleaf
2 tbsp oil and 1 tbsp ghee
salt to taste.
For the masala:
1 inch piece of cinnamon
3 pods of cardamom
3 cloves
1 tsp of fennel seeds
In a wok or a fry pan add 1/2 tsdp of oil and fry the above masala allow to cool and add to a blender to prepare a paste and prepare a paste a set aside.this masala can be used for any poultry or meat preparation.can be stored in a air tight container in the fridge shelf life 2 weeks
To par boil the meat:
1 tsp of red chilli powder
1/2 tsp of turmeric powder
1 tsp of coriander powder
1 tsp of salt
Heat a wok or a heavy bottom pan add 1/2 tsp of oil and tip in the meat and the dry masala along with the meat precook the meat to a parboiled consistency and set aside.
In a Khadai or wok heat oil and ghee add the whole masala cinnamon, cardamom, cloves & bay leafs fry and add the onions & green chilli fry and add the garlic and the dry masala fry well and add the par boiled keema and salt fry add the green peas and add 1 cup of water and cover allow to cook well and the oil to leave the sides garnish with coriander and lemon serve hot with rice or roti...Enjoy..:)
I've also done a detail video on the recipe do leave your comments and suggestions we would love to hear from you...:)
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